Baked Mussels with herb, ginger, and peanut pesto from The Hog Island Book of Fish & Seafood: Culina

Name: Baked Mussels with herb, ginger, and peanut pesto from The Hog Island Book of Fish & Seafood: Culina
Ingredients: 1 teaspoon seeded and finely chopped serrano chile; Grated zest and juice of 1 lime; 1 tablespoon toasted sesame oil, or to taste; 3 tablespoons chopped poached or toasted garlic; 2 tablespoons finely chopped fresh ginger; ¼ cup (35 g) chopped dry-roasted, unsalted peanuts or cashews; ½ cup (120 ml) olive or peanut oil; 1 cup (50 g) fresh mint leaves, lightly packed; 3 cups (120 g) each fresh basil and cilantro leaves, lightly packed; 1 cup (240 ml) dry white wine; 3 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons unsalted butter; 3 pounds (1.4 kg) fresh mussels, rinsed and debearded; Fine sea salt and freshly ground pepper

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Make this dish a day ahead and then bake at the last minute. Be sure to serve with little cocktail forks or spoons so that you can get every bit of the pesto out of the shell. The basil, cilantro, ...

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